Gluten Free Rich Chocolate Quinoa Cake!


Thank you Jacinta for sharing this delicious and healthy chocolate cake from the Billabong Yoga Retreat in Sydney. This is quite simply one of the best healthy chocolate cakes you will ever try.

This is also the easiest cake you will make. Really, the hardest thing is cooking the quinoa (which isn't that hard, it's like cooking rice except it cooks for 40 minutes instead of 15). The rest is literally blitzed in the food processor and then baked. The icing is made in a saucepan and then cooled and the whole cake has a wonderfully moistness to it and keeps that way for days. 



Adapted from chef Toni at Billabong Retreat in Sydney


Preparation time: 10 minutes (plus 40 minutes to cook quinoa if you are cooking it from scratch)


Baking time: 35 minutes


    2 cups cooked, cooled quinoa (any colour)

    1/3 cup almond milk (I used regular milk, use this or soy milk if you want it nut free)

    4 eggs, at room temperature

    1 teaspoon vanilla extract

    1/2 cup melted butter (sub with all coconut oil to make this dairy free)

    1/4 cup melted coconut oil

    1 cup coconut sugar (or regular sugar)

    1/2 cup raw cacao powder

    1 1/2 teaspoons baking powder

    1 teaspoon baking soda

    1/2 teaspoon salt


For rich chocolate frosting

    1.5 cups coconut cream (the thick part on top)

    1/2 cup cacao powder

    1/3 cup coconut sugar (or regular caster sugar)

    Cacao nib sprinkles (optional)



Step 1 - Preheat oven to 175C and spray the inside of a bundt tin very well. You can also do this in a regular 20cm/8inch round or square tin, just line the sides and base with baking paper.


Step 2 - Blitz the eggs, milk and vanilla together in a food processor. Add quinoa, butter and coconut oil and blitz again. Add sugar, cacao powder, baking powder, baking soda and salt and blitz briefly until combined. Pour into the prepared tin and bake for 30-35 minutes until a skewer inserted comes out clean. If you are using a non bundt tin (a regular round 20cm/8inch tin) bake for about 1 hour. Allow to cool completely in tin (it is delicate while warm). You can store this in the fridge, covered until the next day.


Step 3 - Make the frosting by placing the coconut cream in a saucepan and heat on medium heat. Sieve in the cacao powder and add in the sugar and whisk to get rid of any lumps. Dollop it on the cake - you can make it as fancy or plain as you like. Decorate with cacao nib sprinkles and enjoy with friends :)







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